King Kooker 2206 Heavy Duty Portable Propane Outdoor Smoker with Cooker Package - Manual (Page 20)

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7. Cleaning of the appliance:
Smoker Base/ Fryer-Boiler and Hose/Regulator: If necessary, remove any oil or liquid which has
spilled onto the unit during cooking with mild soapy water on a rag and towel dry. Do not immerse the
burner unit or hose/regulator into water as this will cause rust.
Aluminum or Stainless Steel Pots: Clean after each use according to the directions below.
Cast Iron Cookware: Clean after each use according to the directions below.
Thermometer(s): Clean after each use with mild soapy water and towel dry. Do not submerge in liquid
or put in dishwasher.
Smoker Cabinet/Accessories: The grill racks and water pan should be washed with a mild soapy water
solution after each use. Do not use very abrasive cleaners. They may damage the finish of the product.
Wipe out wood chip pan with clean dry rag. The outside of the cooker can be wiped off as needed. Store
the appliance in a protected area. Always disconnect the propane cooker from the tank. Follow storage
instructions for the tank supplied by the tank manufacturer.
TIPS FOR CARING FOR
ALUMINUM FRY PANS AND BOILING POTS
It is not necessary to season aluminum pots before cooking with them. Wash with a liquid dish washing detergent and
towel dry.
After cooking, wash aluminum pots and fry pans in hot, sudsy detergent. If grease or black soot has cooked to the outside
of the pot while cooking with your outdoor cooker, scrub the outside of the pot with a steel wool scouring pad.
DO NOT SPRAY OVEN CLEANER ON ALUMINUM POTS TO REMOVE GREASE OR SOOT. OVEN CLEANER WILL
CAUSE THE FINISH TO BECOME DULL.
If food remains stuck in the pan after cooking, add hot water and let soak. Then scrub the pan with soap and steel wool
to loosen the food.
If hard water causes darkening on the interior of your pot, fill to the level of the darkened area with a water and cream
of tartar or vinegar solution (mixed with the concentration of three cups of water to one tablespoon cream of tartar, or
vinegar). Boil five to ten minutes.
NEVER PLACE AN EMPTY ALUMINUM OR STAINLESS STEEL POT ON A LIT COOKER. A hole will be burned in the
bottom of the pot. Discoloration, scratching, and dimpling may occur with the use of pots on outdoor cookers. This does
not affect the performance of the pot.
Do not store used oil inside your aluminum pot. The salt used in cooking can corrode the pot causing
the pot to leak. Wash the pot after each use with hot, soapy water and rinse.
SEASONING & CARE OF CAST IRON COOKWARE
New Cast Iron Pots are coated with paraffin to prevent rusting. Before using for the first time, wash with mild soapy water,
rinse, and dry thoroughly. Never use abrasive detergents. Grease the entire surface of the cookware with a thin coating of
solid vegetable shortening. Do not use salted fat (margarine or butter). Heat for 30-60 minutes in oven at 300-350˚F (149-
177˚C). Remove from oven, pour out excess grease, and wipe with a paper towel. This completes the seasoning process.
Each time the cast iron is used, coat the entire surface with a thin coat of solid vegetable shortening, wipe with a paper
towel, and store.
INFORMATION REGARDING COOKING OIL
In our instructions we suggest peanut oil for deep frying. While this is an excellent choice, any good liquid vegetable oil
may be substituted.
SUGGESTIONS FOR KEEPING USED COOKING OIL:
After initial use, let the oil cool. While slightly warm, filter out particles before storing in original container or similar sturdy
plastic or glass container. This can be accomplished by using filter paper (coffee filters) or a clean cloth (dishtowel). Never
pour hot oil into a container. For best results store oil in a cool place. It can be reused within 30 days. Discard after second
use or when the flavor of reheated oil becomes objectionable to taste.
Helpful Hint: Try frying a batch of french fried potatoes after cooking. This aids in improving the flavor of the oil for the
next use.